Just when I thought I was making headway in obtaining the final few tiki ingredients to make every exotic cocktail known to man, the Beachbum goes and publishes a new book. To my distress and delight, it contains 11 new ingredients. 11 new ingredients I don’t have. Well, I got some of them.
Before I get to the new ones, though, let me recap what I’ve found from Round 1. Items I’ve obtained have been crossed out. If anyone can motivate me to search out the ones that aren’t, please do so.
Round 1 List
- Pusser’s Rum
- Amber Virgin Islands Rum
- Pimento Liqueur (only 1 1/2 months away!)
- Creme de Cassis (Marie Brizard)
- Alize Passion Fruit
- Blackberry Brandy (Marie Brizard)
- Coconut Snow Powder
- Parfait Amour
- Guava Nectar
- Macadamia Nut Liqueur
- White Cuban Rum
- Van der Hum Liqueur
- Peach Brandy
Additions via Sippin’ Safari
- Cinnamon Syrup (homemade with recipe from book)
- Ginger Syrup (homemade with recipe from book)
- Vanilla Syrup (Monin – see below)
- Coffee Syrup (see below)
- Louisiana Rum
- Ron Pampero Aniversario
- Banana Liqueur (Marie Brizard)
- Appleton Extra dark Jamaican rum
- Sugar cubes (Where the heck do you get these things?)
- Lopez Coconut Cream (Wegman’s stopped carrying this in favor of other brands. Any online sources? How does Goya Coconut Cream compare?)
- Lychee nut juice
Though I purchased Monin syrup, I wager it is fairly simple to make your own. The ingredient label on the bottle reads: pure cane sugar, water, natural vanilla extract, natural vanilla flavor. It has a good vanilla flavor, but tastes “cooked.” A syrup that is a little brighter and fresh would be an improvement. This recipe is a complete guess, but I wanted to get feedback before making my own.
Homemade Vanilla Syrup
- 1c sugar
- 1c water
- 1 vanilla bean
Split and seed vanilla bean. Add ingredients to a saucepan and bring to a simmer. Cover, and simmer for two minutes. Remove from heat and let steep for 2 hours. Bottle.
I can see Joe Fee cringing as he reads my constant efforts to create my own syrups. I will note, however, that the Beachbum recommends Fee Brother’s Coffee Syrup in Sippin’ Safari. That won’t stop me from trying to make a batch of my own, though. Again, I’m just throwing out a recipe; I want to get feedback from all the syrup wizards out there before giving it a go.
Homemade Coffee Syrup
- 1c strong coffee
- 1c sugar
Add ingredients to a saucepan and bring to a simmer. Cover, and simmer for two minutes. Remove from heat and let steep for 2 hours. Bottle.
Did I miss anything in my tiki-infused list of ingredients? Surely there is a rum or syrup I forgot.